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dc.contributor.authorServenti, Luca
dc.contributor.authorVittadini, E
dc.contributor.authorVodovotz, Y
dc.date.accessioned2018-02-26T23:39:58Z
dc.date.available2017-11-10
dc.date.issued2018-03
dc.date.submitted2017-11-09
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000423644700056&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=42fe17854fe8be72a22db98beb5d2208
dc.identifier.issn0023-6438
dc.identifier.otherFU1YF (isidoc)
dc.identifier.urihttps://hdl.handle.net/10182/9085
dc.description.abstractSoy bread has been successfully reformulated with chickpea protein concentrate to expand saponin profile of the product. The aim of the current study was to ascertain the quality of changes resulting from this reformulation. Chickpea protein concentrate deleteriously affected textural quality of the bread at 2/3 of soy substitution, resulting in higher hardness, chewiness and lower specific loaf volume, while a 1/3 of soy substitution was found to be a viable tool to deliver a diverse saponin profile, without negative effects on texture, other than a limited increase in hardness.
dc.format.extentpp.400-402
dc.format.mediumUndetermined
dc.languageen
dc.language.isoen
dc.publisherElsevier on behalf of International Union of Food Science and Technology (IUFoST) and the Swiss Society of Food Science and Technology (SGLWT/SOSSTA)
dc.relationThe original publication is available from Elsevier on behalf of International Union of Food Science and Technology (IUFoST) and the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) - https://doi.org/10.1016/j.lwt.2017.11.012
dc.relation.urihttps://doi.org/10.1016/j.lwt.2017.11.012
dc.rights© 2017 Published by Elsevier Ltd
dc.subjectbread
dc.subjectchickpea
dc.subjectprotein
dc.subjectsaponins
dc.subjecttexture
dc.titleEffect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1016/j.lwt.2017.11.012
dc.subject.anzsrc070306 Crop and Pasture Nutrition
dc.subject.anzsrc111712 Health Promotion
dc.subject.anzsrc090802 Food Engineering
dc.relation.isPartOfLWT - Food Science and Technology
pubs.organisational-group|LU
pubs.organisational-group|LU|Agriculture and Life Sciences
pubs.organisational-group|LU|Agriculture and Life Sciences|WFMB
pubs.organisational-group|LU|Research Management Office
pubs.organisational-group|LU|Research Management Office|QE18
pubs.publication-statusPublished
pubs.volume89
dc.identifier.eissn1096-1127
lu.identifier.orcid0000-0002-5172-8515


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